Pork and Cabbage Dumplings
Serves 430 mins prep15 mins cook
Pork and cabbage dumplings, a lucky food for Lunar New Year, are traditionally boiled but are also delicious when pan-fried for a crispy texture. Made with Shanghai dumpling wrappers, they are filled with a flavorful mixture of ground pork, napa cabbage, ginger, and soy sauce. Serve with a tasty dipping sauce to enhance the flavors.
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What you need
Instructions
1 : Combine ground pork with napa cabbage, ginger, light soy sauce, white pepper, salt, egg white, scallions, and heated oil. Mix well and stir in one direction. 2 : To fold the dumplings, add about 1 tbsp of filling to the center of the wrapper. Dip your finger in water and wet the edges. Choose a side and pinch one corner together and start pleating towards it until all edges are sealed. 3 : To a skillet over medium heat, add 1 tbsp oil and the dumplings. Make sure not to overcrowd them. Let them cook for 1-2 minutes until the bottoms are brown. 4 : Add water and cover immediately. Cook for 5 minutes or until almost all the water is evaporated. 5 : Remove the lid and continue cooking until all the water evaporates completely. The bottoms of the dumplings should be crispy brown. 6 : Serve with dipping sauce and top it off with chili oil and scallions. Enjoy!View original recipe